Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures and wash, rinse and sanitize the thermometer before and after each use.
3. Management should continue to "date mark" any foods kept longer than 24 hours.
4. Management should quickly put away all food deliveries after inspecting them and taking food temperatures. Do not keep food stored on the floor.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw shelled eggs stored directly on top of a box of kale inside the walk-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED WITH MANAGER. MANAGER REORGANIZED THE STORAGE OF THE EGGS TO PREVENT CROSS CONTAMINATION.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. Raw poultry stored on shelves above raw beef and pork inside the walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH MANAGER. MANAGER REORGANIZED THE WALK-IN REFRIGERATOR SO THAT ALL RAW POULTRY IS STORED BELOW THE RAW BEEF, PORK AND EGGS.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Container of sugar, 2. Container of salt, 3. Squeeze bottle of water, 4. Squeeze bottle of oil.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH MANAGER. MANAGER LABELED THE CONTAINERS AND BOTTLES WITH THE COMMON NAME OF THE FOOD.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed utensils stored in a container of standing water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGER AND EXPLAINED THAT WATER CAN ONLY BE USED IF IT IS RUNNING OR HELD AT 135F OR ABOVE. MANAGER DUMPED OUT THE WATER.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and/or enclosed components of equipment are not being cleaned as required. Observed mold inside the ice machine on the ice panel.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE THE INTERIOR OF THE ICE MACHINE AND ITS COMPONENTS AS OFTEN AS NEEDED TO REMOVE ANY MOLD.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose extending below the flood level rim of the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER A NEW HOSE THAT IS SHORTER IN LENGTH SO THE SPRAY NOZZLE DOESN'T HANG BELOW THE FLOOD LEVEL RIM OF THE SINK.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the storage room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER PROTECTIVE SLEEVES FOR THE EXPOSED LIGHT BULBS AND/OR REPLACE THE MISSING PANELING.
- Physical Facilities Good Repair
Observation: Observed that ceiling panels are missing in the storage room and in the kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE CEILING PANELS ARE INTACT TO MAINTAIN THE PHYSICAL FACILITIES IN GOOD REPAIR AND PREVENT INSECT/RODENT ENTRY.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO SANITIZE THE MOP HEAD AND POSITION THE MOP AFTER USE TO ALLOW AIR DRYING.
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12/15/2015 | Routine | |
BEAN SPROUTS MUST BE KEPT AT REFRIGERATION TEMPERATURE, AT OR BELOW 41F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean sprouts in large metal bowls, in back kitchen on counter, at 44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. PIC put bean sprouts in cooler, EHS instructed to keep most in coolers and to keep minimal amounts for immediate use iced to 41F or below.
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02/06/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Ensure soap and towels are provided at all hand sinks used by employees. Hand sinks are to be used for hand washing only and should not be used to hold utensils or equipment.
Within five days, please submit a copy of the menu with added marking for consumer advisory, as well as signed employee health policy forms.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no marking for consumer advisory for fried eggs that may be served raw and/or undercooked.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. ADD APPROPRIATE MARKING TO MENUS TO COMPLETE THE CONSUMER ADVISORY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Interior of ice machine was observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the three compartment sink is blocked with containers and utensils, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CERTIFIED FOOD MANAGER REMOVED ITEMS FROM HAND SINK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at either of the two hand sinks in the establishment.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PERSON IN CHARGE PROVIDED PAPER TOWELS.
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07/25/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice bins, is not being cleaned as required. Discussed with person in charge.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located next to the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BEING STORED ON TOP OF THE SINK WERE REMOVED.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the walk-in refrigerator are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. FOOD EMPLOYEE AND PERSON IN CHARGE PROVIDED TOWELS FOR TWO HAND SINKS.
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03/07/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Provide asterisks for the board menu and printed menus within ten days.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. The Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory asterisk for the following food items that may be served raw and/or undercooked:
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PROVIDE ASTERISKS ON THE MENU FOR THE ADVISORY AND DISCLOSURE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping cloth bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 100 ppm total chlorine when tested using the appropriate test kit. SANITIZER SOLUTION 100 PPM WAS PROVIDED.
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09/17/2013 | Risk Factor | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please send the health department a copy of the new menu before printing to verify appropriate consumer advisory. Samples of appropriate consumer advisory options to be added to the menu were provided today.
It is recommended by the Health Department that the 1DR upright refrigerator be stocked in a manner that does not prevent proper air flow. Additionally, employee health policy forms were provided to the establishment today.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: beef, pork, both at 48F in M3 Turbo Air refrigerator. MOVED TO WALK-IN REFRIGERATOR TO COOL TO 41F OR BELOW.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: Items served with egg under "Signature Bibimbap" (i.e. Classic, Kimchi, Mushroom, Spicy Vinnie, Tofu). Spoke with person in charge about adding consumer advisory to the new menus. Menu is in the process of being re-done and will have consumer advisory added.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink located in the kitchen is blocked by several utensils, preventing access by employees for easy handwashing. UTENSILS AND EQUIPMENT WAS MOVED TO UNBLOCK THE HANDSINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink used by employees. DISCUSSED WITH CFM. HAND WASHING SOAP WAS PROVIDED.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mixing Bowl, 7949-Lb Tysons Corner Center, Mclean, VA 22102 »